The inspiration for food themed week of posts came from my obsession with Rene Redzepi and his restaurant, Noma. Redzepi pioneered New Nordic Cuisine, which uses only locally and seasonally harvested ingredients. This approach has led many to say that Noma is in fact the best restaurant in the world right now, which is now surprise if you’ve seen the dishes Noma puts out.
What I find inspiring is how passionate Redzepi is about his cooking. It’s not just about putting food on a plate, it’s about creating an experience. It’s about taking an ingredient and pairing it with other ingredients that would grow in the very same area. It’s about taking six weeks to prepare a grasshopper garum. Everything Redzepi does is done with 120% of effort and that to me is where his genius lies.
The video was created by Phaidon for the release of the Noma cookbook they published. It gives a pretty godo insight into the type of foods that Noma is preparing and the dedication Redzepi has to New Nordice Cuisine. Hopefully you’ll find Redzepi as inspiring as I do.
Lithuanian design agency CLINIC 212 has come up with a brilliant idea, Eastern European Sushi, combining traditional Lithuanian dishes and presenting it like Japanese sushi. The idea at first might seem a bit jarring, especially when you see an entire fin fin sitting on top of the smoked mackerel, but that’s entirely the fun of it. The presentation of these dishes entirely changes the context and the preconceived ideas of what you’d expect from these dishes. I think it’s also pretty great that all the liquids you see on the boards are actually dark beer or vodka… that’s definitely keeping it real.
I discovered Julie Lee’s gorgeous food collages on Instagram. Vibrant, spare, and beautifully arranged, she shoots them after visits to various farmers markets in Los Angeles or before tackling a recipe. She often includes tips and tidbits to inspire her followers, too: “To keep your kitchen game tight, buy food that you aren’t familiar working with. Today, for me, it’s celeriac & pineapple guava.”
Aside from her collages, Lee seems to be adept at making tomato jam, ginger-molasses ketchup, and various forms of popcorn with toppings like pulverized miso seasoning powder and guava smoked sea salt. She also assembles quick bites and describes the ingredients so you can recreate them at home. Her Instagram account seems to be her most active blog. Thus, here’s hoping we see more how-tos or step-by-step photos on how to make potato mole chilaquiles. Follow her @julieskitchen.
I sometimes feel like calendars are slowly going more and more digital but then I see gems like the one above and I start to change my mind. Created by Liz Carver Design, this calendar serves more than just the function of telling the date but also gives you a clever recipe to try out. The execution of the calendar is done extremely well, with beautiful photos and wonderful typography to really make it stand out.
January—Pesto Pasta with Portobello Fries
February—Chocolate Creme Cookies
May—Tyler’s Famous Salsa & Guacamole
June—Chinese Chicken Salad
August—Grilled Pesto Pizza
September—Soft Ballpark Pretzels
October—Chicken Tortilla Soup
December—Grandma’s Cranberry Dressing
There seems to be more and more of these restaurant projects where the ceiling becomes an expansive, undulating surface. Maybe it has something to do with acoustics or maybe it has something to do with creating spatial variety, or maybe it has nothing to do with either and is just something a few restaurants have in common.
The three restaurants above are designed by Office dA, LMarchitects, and SO Architecture. They aren’t necessarily the best examples of this trend, but rather these are just three examples showing a variety of how these ceilings appear. So do these ceilings help acoustics? It depends on how they’re built, but it very well could, and this is nothing new.
Alvar Aalto used a similar strategy in the lecture hall of the Viipuri Library built nearly 80 years ago. So maybe these ceilings are better understood as ways to build variety into a space without building walls. In restaurants where tables can be endlessly configured and reconfigured to accommodate hungry folks, isn’t it better to keep walls out of the way? Maybe these ceilings are trying to do both or maybe these are projects more interested in something else entirely, like fabrication. Either way, eating under malleable surfaces may become more commonplace, or it may be another flash in the pan.